This chickpeas and kale salad is the perfect summer lunch. The coconut vinegar dressing adds a sweetness and enhances the flavours of all the natural ingredients in this wonderful recipe ...
For the salad:
1 can of chickpeas (no added salt), drained and rinsed
1/4 cup of a large purple cabbage, shredded
2 cups of shredded curly kale - approximately 3-4 large stalks
1 small red capsicum, cut into ring slices
1 - 1.5 cups grated carrot
1 large green apple, chopped into cubes
3-4 radish, sliced finely
1/4 cup sesame seeds
1 large avocado, diced or cut in long slices
For the dressing:
1 lemon, juiced
2 tbsp coconut cider vinegar
1/4 cup of coconut oil, melted
1.5 tbsp coconut nectar
2 tbsp seeded mustard
1-2 tsp tahini
Pinch of salt
Pepper to taste
What to do:
1. Prepare the vegetables and place them all into a large bowl except for the kale. Add a squeeze of lemon and an extra tablespoon or two of coconut vinegar. Place a large plate on the top, hold on to the plate and bowl and shake.
2. Prepare the dressing in a bowl or salad dressing shaker and place a lid on to shake all ingredients until it's smooth.
3. Place the kale into a small bowl and coat with 1/4 of the salad dressing and let it sit for 10 minutes to soften.
4. Place the veggies on a serving plate and place the kale on top, serve, and then drizzle with the amount of dressing you would like.